Friday, 11 September 2015

Fat Friday #40 Chocolate Pumpkin Brownies

Its only 2 more weeks until October and already all I hear and see is pumpkin spice. Pumpkin Spice. Pumpkin. Spice. Spice with Pumpkin. EVERYWHERE! But I'm a fan of pumpkin spice, so I'm so happy with all of its sweet and spiceness in my life. 
This weeks recipe is a spiced pumpkin brownie, it takes a long while to bake as with most brownies but the result is worth it.

Recipe: Makes 30 small brownies (adapted from an old recipe I found in my recipe file.)

Pumpkin Cream Cheese Mix:
  • 85g cream cheese
  • 1 tablespoon unsalted butter
  • 112g caster sugar
  • 1 egg
  • 220g pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger 
  • 1 tablespoon plain flour
Brownie Mix:
  • 187g plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 168g dark chocolate, chopped
  • 170g unsalted butter
  • 506g caster sugar
  • 4 eggs
  • 60ml milk
Equipment:
  • Brownie tin lined with silicone paper
  • Mixing bowl x 3
  • Saucepan with hot water and a heatproof bowl on top
  • Spatula
  • Hand held electric whisk/wooden spoon
  • Large spoon
  • Wire rack
1. Preheat oven 325f/160c/Gas Mark 3. Grease and line the brownie tin.
Pumpkin Cream Cheese:
2. In a mixing bowl beat the cream cheese and 1 tablespoon of butter until well combined. 
3. Add the sugar and beat again until fully incorporated. 
4. Beat in the egg, pumpkin puree and spices.   
5.Stir in the tablespoon of plain floor and set aside this cream cheese mixture for later.

Brownie Mix:
6. To melt the chocolate, place in a heatproof bowl above a saucepan of boiling water and stir it occasionally.  
7. While you wait for the chocolate to melt, in another bowl add all the dry ingredients and set aside.
8. In the final bowl, add the sugar and eggs to whisk together until it becomes pale. 
9. Once the chocolate has melted, add to the egg mixture. Beat in the milk.
10. Beat the dry ingredients to the chocolate mixture. The brownie mixture is complete.

To Finish: 
11. Spread the brownie mixture into the tin. Spoon the pumpkin cream cheese on top of the chocolate mixture and swirl through.
12. Bake for an 1 hour and 10 minutes or until the middle is just set when shaken. Its best to check it after an hour depending on your oven. 
13. Cool the whole tin on a wire rack until cool. Cut, and serve up the spiced pumpkin goodness. 

Love pumpkin so much? Check out this pumpkin list! 
Bake On! Penny x
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